REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES BY USING FOLIC AND PANTOTHENIC ACIDS

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ASEFI N.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2013 | Volume:22 | Issue:4 Page(s): 487-497

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Title

REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES BY USING FOLIC AND PANTOTHENIC ACIDS

Author(s)

ASEFI N. | Issue Writer Certificate

Keywords

APPLE JUICEQ2

FOLIC ACIDQ3

PANTOTHENIC ACIDQ2

PATULINQ3

Abstract

Patulin is a mycotoxin mainly found in apples and apple products, and has become one of the most important quality criteria for APPLE JUICE. In most country the maximum level of PATULIN recommended concentration of 50 mg.L-1 for adult and 10 mg.L-1 for infants and young children, respectively. In this study, effects of adding different concentrations of folic and PANTOTHENIC ACIDs, as well as effects of storage temperature and storage time on reduction of the PATULIN content and qualitative characteristics such as colour, clarity and turbidity of APPLE JUICE concentrate were investigated. The results indicated that by adding the folic and PANTOTHENIC ACIDs to the samples with an initial PATULIN concentration of 170 mg.L-1 and storage temperatures of 5 oC and 27 oC, the mycotoxin content decreased to less than 50 mg.L-1. The storage of samples without any acids at these two temperatures is also an alternative to reducing the mycotoxin content if the storage period is increased which can reduce the other quality parameters of product. Addition of acid has a positive effect on reduction of PATULIN. However, these samples have the lowest amount of PATULIN, but they have the lowest transparency and highest turbidity. The highest transparency and lowest turbidity is related to the samples without acid and sample that contains PANTOTHENIC ACID, 500 mg/kg in 5 oC with 10 days storage time, wich amount of PATULIN can be reduced by 71%.

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APA: Copy

ASEFI, N.. (2013). REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES BY USING FOLIC AND PANTOTHENIC ACIDS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(4), 487-497. SID. https://sid.ir/paper/148528/en

Vancouver: Copy

ASEFI N.. REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES BY USING FOLIC AND PANTOTHENIC ACIDS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;22(4):487-497. Available from: https://sid.ir/paper/148528/en

IEEE: Copy

N. ASEFI, “REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES BY USING FOLIC AND PANTOTHENIC ACIDS,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 4, pp. 487–497, 2013, [Online]. Available: https://sid.ir/paper/148528/en

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